6 vibrant Puerto Rican recipes

Fish Escabeche

This is the Puerto Rican version of Spanish escabeche (ceviche); its vinegary taste pairs beautifully when layered over starchy plantain mofongo. Escabeches are made with many different seafoods; try it with shrimp or octopus.
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Plantain Patties (Mofongo)

You haven’t been to Puerto Rico if you haven’t tried mofongo, green plantain that’s fried, mashed, and seasoned. A signature dish in most local restaurants, it’s the perfect accompaniment for stew or fricassee. Chef Giovanna seasons it with garlic and boils it instead of frying to make it healthier while still retaining its unique flavor. Mofongo is also made with yucca, yams, and sweet potatoes, and it’s usually mashed and formed into patties just before serving.
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Yucca Mini-Tamales (Empanaditas de yucca)

This filling recipe features a “masa” (dough) made of yucca root instead of corn. If you can’t find plantain leaves, use parchment paper. You can also make and bake the entire recipe in a 9x13-inch pan: Layer plantain leaves in the pan. Cover with half of the yucca masa and top with filling. Cover with remaining yucca masa and bake at 350 degrees for 60–80 minutes or until set.
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Fish with Island Mojito Sauce (Mojito Isleno)

Salinas, a coastal town, claims creation of this recipe—and every Puerto Rican restaurant claims to make the best mojito. The traditional mojito preparation uses chicken bouillon cubes and a lot more oil; this lightened version is easy to make, keeps well refrigerated, and tastes marvelous on top of every catch from the sea.
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Puerto Rican red beans and rice (Arroz mamposteao)

Mamposteao rice is one of the best ways to enjoy red beans. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness. In some part of the islands, cooks sauté local sausage with the rice; ¡delicious! Get the recipe.

Last spring, while eating and drinking my way through the Saborea Culinary Extravaganza in San Juan, Puerto Rico, I started to wonder: What does saborea mean, anyway? Locals’ answers—“to taste,” “flavors,” “tasty, you know …”—all expressed the experience of something so delicious it couldn’t be pinned down with words. On my last day there, feeling well-fed and content, I think I got it: Saborea means tasting joy, a sentiment that sums up Puerto Rico’s diverse cuisine.

That cuisine is thriving—with new twists. Passionate chefs include Giovanna Huyke, who, inspired by her vegetarian daughter, now fuses traditional dishes like chicken and rice, empanadas, sofrito, and mofongo with lighter techniques and ingredients.

“I’ve been working on developing our recipes and flavors in healthier ways,” she says. “I’ve made a lot of changes, but I refuse to lose any taste in my meals.” Delight in her creations that feature Puerto Rico’s sweet-savory balance of Spanish, African, Caribbean, and American influence.